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Important notice about accessing standards

Important notice about accessing standards The standards in the Food Standards Code are legislative instruments under the Legislation Act 2003. The authoritative versions of these standards are on the Australian Government Federal Register of Legislation (formerly ComLaw). The PDF file for each standard on the Legislation Register site is the authoritative legal version. To access the PDF (or Word version), once you open the Legislation Register page for each standard, click on the link to the latest compilation of a standard (displayed with the tick), then click the 'Download' tab in the light blue ribbon on the page. The documents will then appear.   Some browsers have difficulty reading tables in HTML.…

Published December 2023

A guide to Standard 3.3.1 - Food Safety Programs for Food Service to Vulnerable Persons

A guide to Standard 3.3.1 - Food Safety Programs for Food Service to Vulnerable Persons   Standard 3.3.1 is one of the national food safety standards in Chapter 3 of the Australia New Zealand Food Standards Code that outline the responsibilities of food businesses to ensure that the food they produce is safe. This guide has been developed to help enforcement officers and businesses understand the general intent of individual clauses in Standard 3.3.1. Download the guide to Standard 3.3.1 [pdf 1.44mb] Food standards advice FSANZ does not provide advice on compliance with the Code…

Published January 2024

Food Safety Programs - A guide to Standard 3.2.1

Food Safety Programs - A guide to Standard 3.2.1 This guide has been developed to help enforcement officers understand the general intent of individual clauses in Standard 3.2.1. Download the guide to Standard 3.2.1 [pdf 357mb] Food standards advice FSANZ does not provide advice on compliance with the Code. You may wish to engage a lawyer or consultant for compliance advice. The code is enforced by state and territory and New Zealand agencies and the Department of Agriculture for imported food. To contact us via email about what is in the Food Standards Code use our contact us form…

Published December 2023

Generally expected levels (GELs) for metal contaminants

Generally expected levels (GELs) for metal contaminants Additional guidelines to maximum levels in Standard 1.4.1 - Contaminants and Natural Toxicants July 2001 This guide helps to identify a range of contaminant levels that would normally be expected in particular foods. Standard 1.4.1 - Contaminants and Natural Toxicants in the code specifies the maximum levels of contaminants and natural toxicants permitted in the foods listed in the standard. All foods listed in the standard must comply with the maximum levels set out in the standard. Read the additional guidelines to maximum levels in Standard 1.4.1 Opening or downloading a PDF…

Published December 2023

Methods of analysis for foods

Methods of analysis for foods July 2001 This guide will help analysts to choose appropriate methods of analysis for food where these are not specified in the Code. Read Methods of analysis for foods Opening or downloading a PDF document Food standards advice FSANZ does not provide advice on compliance with the Code. You may wish to engage a lawyer or consultant for compliance advice. The code is enforced by state and territory and New Zealand agencies and the Department of Agriculture for imported food. To contact us via email about what is in the Food Standards Code use our…

Published December 2023

What do food additives do?

What do food additives do? (May 2016) Some food additives have more than one use. Food additives are listed in the statement of ingredients according to the most appropriate class name for the purpose of the food additive in that food. Examples of the most common class names are:

  • Acids/Acidity regulators/Alkalis help to maintain a constant acid level in food. This is important for taste, as well as to influence how other substances in the food function. For example, an acidified food can retard the growth of some micro-organisms.
  • Anti-caking agents reduce the tendency of individual food particles to adhere and improve flow characteristics. For example, seasoning with an added anti-caking agent flows freely and doesn't clump together.
  • Antioxidants retard or prevent the…

    Published December 2023

Additives

Additives Food additives play an important part in our food supply ensuring our food is safe and meets the needs of consumers. How to find out about a food additive If you want to know more about a food additive look at the ingredient list on the food label for the additive's function and name or number, e.g. acidity regulator (260). You can use this information to gain a better understanding of what is in the food you eat. The lists below can help you identify food additives as you shop.

Aspartame

Aspartame Aspartame is an intense sweetener added to low-energy or sugar-free foods. It is used in foods including yoghurt, confectionery and carbonated beverages. The safety of aspartame has been comprehensively reviewed by FSANZ and other international organisations, including:

  • Food and Agricultural Organization/World Health Organization
  • Joint FAO/WHO Expert Committee on Food Additives (JECFA)
  • European Food Safety Authority (EFSA)
  • US Food and Drug Administration (USFDA).
All scientific evidence to date supports the safety of aspartame for use as a sweetener, however re-evaluation work is proposed. In…

Published December 2023

Food colours

Food colours (February 2019) Food colours are either produced naturally or derived synthetically. Like all food additives, colours must undergo a safety assessment by FSANZ before they can be used in food or drinks sold in Australia or New Zealand. This process sets a safety limit for food additives to try and ensure no one would eat an unsafe level, even if they ate a large amount of foods containing the colour over a lifetime. The food colours currently approved have been used safely for decades and FSANZ reviews all new evidence about the safety of food colours. Surveys undertaken by FSANZ have found that Australian children consume low levels of food colours. Food intolerance Some people notice a reaction to either natural or synthetic additives.…

Published January 2024

Glazing agents

Glazing agents (May 2021) Glazing agents are a type of food additive used to coat the outside of food to give it a shiny appearance and/or a protective coating that can extend shelf life. They are typically used on fresh fruit and vegetables, bakery products, chocolate, chewing gum and other confectionary products. Glazing agents include vegetable oils or animal fats (471) and waxes such as beeswax (901), shellac (904) and carnauba wax (903). Before any food additive can be used in food sold in Australia and New Zealand, they must be assessed for safety and approved by FSANZ. As part of the safety assessment, we make sure there is a sound technical reason for their use and that the levels are safe and suitable for food.

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    Published December 2023